Redcurrant and Raspberry Granita Recipe

Ingredients:

• 1 cup redcurrants, rinsed and stems removed
• 1 cup raspberries, rinsed
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice

Instructions:

1. Using a blender or food processor, puree the redcurrants and raspberries until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl, pushing on the solids with a spatula until only seeds and pulp remain.
3. Combine the water and sugar in a small saucepan and heat over medium until the sugar has dissolved. Remove from heat and stir in the lemon juice.
4. Add the sugar mixture to the redcurrant-raspberry puree and stir until well combined.
5. Transfer the mixture to an 8-inch square dish and place in the freezer.
6. After about 30 minutes, take the dish out of the freezer and use a fork to stir the frozen edges into the center of the dish.
7. Repeat this process every 30 minutes for about 2-3 hours, or until the mixture is completely frozen and has a slushy texture.
8. Serve in small glasses or bowls, garnishing with fresh mint or additional redcurrants or raspberries, if desired.

Verdict:

This redcurrant and raspberry granita is a perfect summer treat with its cool, refreshing texture and sweet-tart flavor. The recipe is incredibly easy to make, requiring only a few simple ingredients and occasional stirring during the freezing process. Serve it as a dessert after a light meal, or as a refreshing snack on a hot day.

Serving Suggestions:

• Top with whipped cream or a dollop of Greek yogurt for a creamier texture.
• Pair with a scoop of vanilla ice cream for a more indulgent treat.
• Crush some graham crackers or other cookies over the top for some added crunch.